25 grams caster sugar
30 millilitres white malt vinegar
1 cucumber , cut into very thin strips
5 slices rye bread
100 grams Président Tartimalin Cream Cheese
150 grams Cricket St Thomas Capricorn Goat's Cheese
375 grams smoked salmon , sliced
fresh dill to garnish
Place the sugar and vinegar in a small bowl and leave to dissolve for 5 minutes. Add the cucumber and leave to pickle for 10 minutes.
Spread the bread with Tartimalin. Top with the smoked salmon and Goat’s Cheese.
Drain the cucumber well, and use to garnish the sandwiches with the dill